INGREDIENTS
- 50g unsalted butter, plus extra, softened, for greasing
- 1 tbsp cocoa powder, sieved, for dusting
- 50g dark chocolate (70% cocoa solids), chopped into small chunks
- 1 egg, plus 1 yolk
- 25g caster sugar
- 1 tbsp heaped plain flour
HOW TO MAKE
1. Preheat the Oven:
- Preheat your oven to 200˚C (gas mark 6).
2. Prepare the Moulds:
- Grease 2 x 150ml dariole moulds with softened butter.
- Add a tablespoon of sieved cocoa powder to one of the moulds.
- Turn the mould, letting the cocoa powder coat the sides evenly.
- Transfer any excess cocoa powder to the second mould and repeat the process.
- Discard any remaining cocoa powder.
3. Melt the Chocolate and Butter:
- Place the chopped dark chocolate and 50g of unsalted butter in a heatproof bowl.
- Set the bowl over a pan of barely simmering water, ensuring the bowl doesn’t touch the water. Alternatively, melt them in a microwave using short bursts of heat, stirring in between to avoid burning.
- Add a pinch of salt to the mixture.
- Stir until the chocolate and butter are completely melted and combined.
- Set aside to cool briefly.
4. Prepare the Egg Mixture:
- In a separate mixing bowl, use electric beaters to whisk together the egg, egg yolk, and caster sugar.
- Continue whisking until the mixture has tripled in volume and becomes pale and fluffy. The mixture should hold a trail for 2-3 seconds when the beaters are lifted.
5. Combine Ingredients:
- Sift the plain flour over the egg mixture.
- Gently fold in the flour using a spatula or large metal spoon, being careful not to deflate the mixture.
- Take a small amount of the egg mixture and mix it into the cooled chocolate mixture to loosen it.
- Carefully fold the chocolate mixture back into the remaining egg mixture in two batches, ensuring it is well combined but still light and airy.
6. Fill the Moulds:
- Divide the chocolate batter evenly between the two prepared moulds.
- Clean the edges of the moulds with kitchen paper if needed to ensure neat presentation.
7. Bake:
- Place the moulds on a baking tray and bake in the preheated oven for 10 minutes.
- The cakes should rise and form a crust on top, but still have a slight wobble in the center.
8. Serve:
- Once baked, remove the moulds from the oven.
- Let them sit for a minute before carefully turning them out onto plates.
- Dust with a little extra cocoa powder before serving.
Enjoy your delicious homemade chocolate fondants!
Labels
DESSERTS